It is the 5-year anniversary of Whetstone being open at the chateau; I am officially half a century old, and my first born is heading off to college. Talk about a year of growth and change! I say -bring it!
I read somewhere that your face at 25 is the one God gave you and your face at 50 is the one you've earned. So perhaps instead of wrinkles, I should call them life lessons and experiences.
When I joined Jamey full time to run Whetstone Wine Cellars, I had no wine industry experience and wasn't exactly sure what my part in all of this looked like. All that changed, however, one fateful day in the winter of 2011 when I found the chateau that is now the Whetstone tasting salon.
There isn't much separation for me between work and home life. I treat work as an extension of my home and making friends out of strangers is one of the most wonderful things about being in this business. I love to hear guests say how comfortable they feel when they walk into Whetstone, as if they'd walked into a friend’s living room.
While the path is not always straight, I believe in perseverance, grace under pressure, and providing a space where women can grow, be their best selves, and empower each other. In a male dominated industry, this is one of the many things that makes Whetstone unique. If you've been to Whetstone and met our team, you know the women I'm referring to. My vision would not be possible without the dedication and thoughtfulness they bring each day.
As for my first born, it would be selfish of me not to share him with the world. I can only hope that one day his path will lead him unexpectedly back to Napa (like it did me) and, perhaps, to run the family business.
I'm often asked about how the tasting notes for Whetstone wines come about and, as all things in the business, our dream team of women are part of the process.
TASTING NOTES: Aged 16 months in 35% new French oak barrels, sur lees. Dark purple in color. Really expressive nose of dark cherry and baked blackberry pie with spicy, perfumey notes of Asian spice. Secondary wafts of rose petal, orange peel, and black tea. Velvety flavors of Bing cherry cobbler, dark cherry cola and orange peel. Mouth-watering acidity with long finish of tea, baker’s chocolate and tarragon.
TASTING NOTES: Barrel fermented in neutral French oak and aged for 16 months sur lees. Golden straw in color. Big nose full of honeysuckle, bright peach, pear liquor, and floral apricot. Background notes of bees wax, marscapone, and thyme. Mouthful of stone fruits, orange runts, and liquid minerals. Finishes long and bright with hints of mango, hazelnut, and touch of salinity.
TASTING NOTES: Aged for 16 months in 35% new French oak barrels, sur lees. Garnet in color. Floral rose petal, with pretty notes of wild strawberry perfume and sassafras tea. Secondary notes of Asian spice, thyme and clove. Bright, medium to full-bodied flavors of pomegranate, plum and black mission fig. Finishes long with great acidity and notes of orange pekoe tea, a hint of tobacco and fine tannins.
To make celebrating easy, we're offering
for CASE ORDERS (12+ bottles) now thru March 31st!
Simply use the code: CELEBRATE
With that said...Let’s celebrate all the women who have earned a place at the table in the wine industry and beyond!
- Michelle Whetstone
To my 10 year old, Watson, this term is used in reference to old videos of Michael Jordan launching a dunk from the foul line.
To my 17 year old, Sterling, it is simply a path to the next hold while rock climbing.
For me, hang time for our fruit means phenolic ripeness in all its many facets. The heat spikes we experienced this summer were unparalleled and drove sugars sky high without the requisite softening of tannins and respiring of acids...until mother nature pumped the brakes for most of August. We were very fortunate to have harvested all our grapes before the fires began with our last pick of Syrah coming in on October 5th.
Another wave of heat coupled with 50 knot winds on the night of October 8th proved to be a recipe for the disastrous fires here in Napa and Sonoma counties. With the smoke cleared, blue skies and fresh air have returned to our lovely home here in Wine Country. We remain in awe of the strength of our community and grounded by the simple pleasures of hang time with family and friends.
So as we embrace fall and think about hang time with ones we love this holiday season, we have some special offerings for you:
We are harkening back to a staff-favorite: our 2012 vintage! Having just opened a few bottles, these wines are starting to come out of their infancy. I'm impressed by the way they are taking on weight and nuance as they loosen their grip on the vintage with more structure and a bit more tannin.
When we think of the holidays, we think of Pinot Noir here at Whetstone. So we're offering you a fun way to take a trip through the Sonoma Coast Appellation with our 4-pack of 2014 single-vineyard Pinots! Starting from the Petaluma Gap all the way up to Annapolis, each vineyard has a unique topography and micro-climate that translate directly into your glass.
Need a little Southern charm in your life? Our famous Fried Chicken Supper is featured in this stunning table top book: Napa Valley Entertaining, by Blakesley Chappellet, with photographs by Briana Marie. In addition to the people and places, this recently published gem artfully highlights the true beauty of food, entertaining, and hospitality. To make it even more charmingly Southern, we are including a bottle of our 2014 'Jon Boat' Pinot Noir!
We're raising a glass to you and yours...
Cheers to some quality hang time with family and friends this holiday season!
- The Whetstone Crew
Jamey, Michelle, Addie, Alli, Lauren & Jess
To all our Whetstone friends & family,
There are no words to describe the love and support we have felt from you all this past week. Your emails, calls, and texts kept our spirits up as we faced uncertainty each day.
We are grateful to be able to share that we are all safe. Our homes and the Whetstone property were spared. All fruit had been picked and put into tank or barrel before the fires started, saving our vintage as well.
Evacuations were recently lifted in our area, so we are working hard to get things back in order and settling into a new normal for now. We are happy to let you know that we are planning to reopen the tasting salon this Wednesday, October 18th.
As we rebuild, our love and support go out to all in our community; to those who have lost so much and to those who protected us from further devastation.
We look forward to sharing a hug and a glass of Whetstone with you soon!
Michelle, Jamey & the girls of Whetstone
How awesome it is to walk into the garden in our backyard and grab some arugula, butter lettuce, or romaine for a fresh summer salad; pimientos for a cast iron skillet; cucumbers for 24-hour pickles; or a variety of tomatoes and fresh basil?! For me this is the perfect balance of abundance and simplicity that Michelle and I seek daily.
This is also the essence of the Southern charm and hospitality that my beautiful wife has perfected in spite of her northern California roots. Michelle truly enjoys getting back to the basics when we entertain: great music, fresh food, and stunning wine sprinkled with sincere conversation around a thoughtful table. And she'll be the first to share with you that:
This rule applies not only in our home and at the chateau, but in the vineyards as well. My approach to farming aims to strike that same balance between abundance and simplicity. And I attribute it to where we are today.
The 2017 vintage looks to be 2-3 weeks later than 2016 with a slightly above average crop load. The vines are green and healthy due, in part, to all of the rain we received this past winter. Fruit set was optimal across the board and clusters are as they should be with no shot berries and very few instances of hens and chicks.
And finally, the tasting notes here at Whetstone are done by committee as the girls and I take a seat together late morning and discuss smells, flavors, nuances...everything.
Addie, who has been with us since the beginning, has an unparalleled (and unbridled) ability to take the abundance in the glass and translate it into layman's simplicity. Her quote at the end of the 2014 Syrah: "Like a giant field of lavender with a bull running by on a hot day"...brilliant!
TASTING NOTES: Stainless steel fermented, aged for 16 months sur lees in 100% French oak; 35% new oak. Bottled unfined, unfiltered. Ruby in color. Big nose of rose petal, sweet perfume, cherry and bay leaf. Medium-bodied flavors of red raspberry and cherry cola with hints of pekoe tea and Asian spice. Lingering flavors of black cherry, tea and baker’s chocolate with a hint of tobacco accentuate a textured, long finish.
TASTING NOTES: Stainless steel fermented, aged for 28 months sur lees in neutral French oak. Dark purple in color. Nose jumps out of the glass with ripe cassis, freshly crushed pink peppercorns, violets and “animale.” Secondary aromas of red meat, white pepper, beef carpaccio, and camp fire. Intense flavors of cassis, ripe raspberry, white pepper, and savory red meats. Finishes long with fleshy tannins and tobacco.
Cheers to abundance.
Cheers to simplicity.
Cheers to you.
- Jamey Whetstone
Aged 16 months in 35% new French oak barrels, sur lees. Deep ruby red in color. High-toned notes ripe raspberry perfume, rose petal, and Bing cherry with hints of thyme and mint. Secondary notes of toasted brioche with butter and strawberry jam. Silky, rich flavors of Bing cherry, orange pekoe covered dark chocolate, and Asian spice. Finishes long with bright notes of sassafras tea and baker’s chocolate.
Barrel fermented in neutral French oak and aged for 16 months sur lees. Golden yellow in color. Bright nose full of apricot, lemon and orange marmalade, with hints of licorice and thyme. Background notes of jasmine, paper whites, hazelnut and toasted almond. Mouthful of apricot, liquid minerals, and peach liquor. Finishes long with hints of lemon meringue, white peaches, and touch of salinity.
Aged for 16 months in 35% new French oak barrels, sur lees. Cherry red in color with a big, bright nose of bing cherry, red currants, forest floor, mushroom, and Asian spice. Secondary notes of rhubarb pie, nutmeg, pumpkin spice, and tea. Medium bodied flavors of red plum, bing cherry and baker’s chocolate. Finishes super long with notes of orange pekoe tea and a hint of tobacco.
Off to an early start, the 2015 growing season had some fits and fizzles through the spring followed by one of the longest sets in recent memory; as in 28 days long! Summer had some hot pockets but then slowed down considerably, ripening the fruit almost perfectly with some great acids. The size of the crop was quite a bit shy of a normal yield averaging around 2.2 tons per acre.
Pleasant Hill Pinot Noir and Catie’s Corner Viognier continue to offer up pleasurable wines that stay rooted in finesse and varietal. The Terra de Promissio Pinot Noir looks to be a perfect wine for aging that puts more of its heel into Burgundy than its toe.
We're always adding new and exciting things to the calendar,
so make sure you check our "Upcoming Events" page!
Happy Spring y'all!
The Whetstone Crew
Key ingredients when making the finest Lowcountry Hoppin’ John! Thought to bring luck and prosperity in the year ahead, this heartwarming dish is a classic Southern tradition that my family continues to keep alive. Today, more than ever, it’s just nice to sit back and enjoy a simple meal that dates back generations.
The fact that I order heirloom rice and beans directly from Anson Mills in South Carolina to create this tradition for my family across the country in California speaks to the same values that make what we do at Whetstone so special. The attention to detail we enjoy with our growers, the way we welcome you into our home at the Chateau, and the delicious consistency of our wines are a passionate and measured existence. We hope you find it all translates into lots of comfort while sipping your favorite glass of Whetstone as winter gives way to spring.
Whatever your tradition may be, it's our hope that Whetstone wines have - or perhaps will - become a part of it!
Here's to traditions old and new,
As a kid it was a mainstay around the holidays and, really, anytime we were celebrating. Just the thought of it makes my mouth water...how I love that dense and spongey sweetness!
Speaking of density, the Goldridge Loam soil series replete throughout the Russian River Valley always reminds me of pound cake! Not only in its makeup and consistency, but also in how it allows a vine to enjoy a luxurious and less stressful existence below ground. It's what happens above ground, however, that gives the many nooks and crannies of the appellation an opportunity to imprint a special sense of place, like what you experience in our beautifully expressive Pleasant Hill Pinot Noir.
The Pleasant Hill vineyard, planted and maintained by Charlie Chenoweth (a dear friend, mentor, and one of the premier farmers of high-end Pinot Noir in California) has been a single-vineyard designate for Whetstone since 2003 and serves as the foundation of our newly-expanded Pinot program. The 2013 vintage marks a decade of working with this flagship vineyard and what a better way to celebrate it's history than to share it with you?!
With so much to celebrate this time of year, you don't want to find yourself empty handed!
Cheers to p o u n d c a k e & p i n o t !
The dog days.
As I sit here on the dock, smoking the last of a Hemingway and watching a big moon rise up over the western shore of Lake Tahoe, I am acutely aware of the art of being present. It is an art form that I’ve practiced with each bottle, tune, and conversation shared under the sun at the chateau with many of you this summer. I mean, let’s be honest...delicious food, summer concert series, bare feet, and blankets on the lawn are what summer is all about here at Whetstone!
And nobody is better at setting a beautiful table and filling its seats with the best of company than Michelle. When she first came up with the idea of Fried Chicken Fridays, we all agreed it was brilliant, but I don’t think any of us realized what a hit it would be! These monthly gatherings in addition to our summer concerts and Harvest Kick-Off party have provided such a wonderful sense of community with our local supporters, industry friends, and neighbors alike. Thank you to all who attended any number of our summer fiestas, enjoyed a classic tasting under the oak tree, or gave Ace a belly rub – your continued support and friendship mean so much to us!
Are coming to an end...
As much as we hate to think about summer coming to an end, the cooler weather really only shifts the parties fireside and brings my focus squarely to harvest. My daily visits to the vineyard offer me even more practice in being present as I leave my phone in the truck, grab a swig of coffee, take a deep, lung-filling breath of crisp, early morning air, and commune with the vines. So far, 2016 has provided a very warm spring and solid set, followed by a hot June and warm July. It's looking to be another semi-early harvest with below average yields, which should bode well for concentration of fruit with bright, natural acidity. Lots to look forward to!
H E R E & N O W .
we're excited to announce the release of these new wines...
Stainless steel fermented, 100% French oak-aged in 20% new oak barrels. Bottled unfined, unfiltered. Ruby in color. Complex nose of dark cherry, blackberry pie, orange peel, and pekoe tea. Background notes of rose petal and Asian spice. Bold flavors of Bing cherry, dark cherry with hints of sassafras tea. Secondary flavors of pekoe tea and plum with supple tannins and long, bright finish.
SIDE NOTE: While the 2015 "Jon Boat" Pinot Noir is currently raring to go, it will certainly reward those of you who have the patience to put away a case or so for the future.
Aged for 28 months in neutral French oak barrels, sur lees. Dark purple in color. Large nose full of dark red cherry and cassis, bacon fat, and red meats with hints of what the French describe as "animale." Secondary aromas of hi-tone blueberry and wafts of garrigue. Velvety mouthful of red plum with lots of rugged cassis, Asian spice, and white pepper. Finishes long with plum, red meats, ripe tannins and a hint of Swisher Sweet.
SIDE NOTE: Of the 2013 Phoenix Ranch Syrah, I may have received the compliment of a lifetime from a dear friend and wine enthusiast..."Cornas." **see footnote below
Stainless steel fermented. Aged for 16 months sur lees in 35 % new French oak barrels. Bottled unfined, unfiltered. Darker shade of ruby in color. Big nose of candied red fruits, watermelon Blowpop, bay leaf, and hints of rose petal. Ripe, big flavors of pomegranate, red cherry pie with lots of tea and rose hips. Silky, long finish of hints of plum and tobacco.
SIDE NOTE: Located in Annapolis, this vineyard sits high on a knoll where you can see the Pacific on a clear day. At the far northern reach of the Sonoma Coast, it's a warm spot in a cool climate and allows me to express yet another facet of this huge AVA.
While they're showing beautifully now, these wines will be sure to blow your mind in years to come. So don't forget to practice a little patience (in addition to presence) today and always.
Here's to practice.
Here's to presence.
Here's to you.
- Jamey Whetstone
**"Cornas" is a Northern Rhone town where, for me, the greatest Syrah on the planet is grown. My heroes run back to Aguste Clapp, Noel Verset, and - over the past 16 years - Thierry Allemand. The place wreaks of the exotic animale, white pepper, cassis, and violet that I crave on a many blustery, Christopher Robbins days of fall. Cassoulet is my dish of choice with all things Cornas.
D R U M R O L L P L E A S E . . .
This Pinot sure isPLEASANT! Aged 16 months in 35% new French oak barrels, sur lees. Cherry red in color. High toned floral notes of citrus tea, rose petal, cola & Bing cherry. Secondary notes of vanilla, sassafras tea, & mint. Silky, rich flavors of Bing cherry pie, tea, soy & baker’s chocolate. Finishes long and velvety with fine tannins & hints of tea & spice.
Barrel fermented in neutral French oak and aged for 16 months sur lees. Golden yellow in color. Big, ripe floral nose of Meyer lemon, kiwi, jasmine, pine & apricot. Background notes of bees wax, licorice, & liquid minerals. Mouthful of apricot, Meyer lemon & key lime give way to a long, lingering finish.
Aged for 16 months in 35% new French oak barrels, sur lees. Cherry red in color. Floral notes of sassafras, rose & Rooibos tea with hints of Asian spice. Secondary notes of orange peel, forest floor & tobacco. Bright flavors of red plum, ripe cranberry & orange pekoe tea. Finishes long & refined with notes of bing cherry, tobacco & baker’s chocolate.